Tagliatelle pasta with rich meat ragu
Serves:  6
Average: 4 (2 votes)
Difficulty:
Cuisine:
Saved:
74
Recipe by: Dominique Rizzo

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Tagliatelle pasta with rich meat ragu
Ingredients:
Tagliatelle pasta with rich meat ragu
Method:
Tagliatelle pasta with rich meat ragu
  1. Heat a heavy based saucepan and pour in the olive oil. Add in the onions, garlic, celery and carrots and cook until slightly browned and onions are opaque
  2. Add in the beef, veal and pork and stir until all the meat looks cooked on the outside, add the red wine and allow the wine to cook into the meat
  3. Once the wine has evaporated into the meat add the passato di pomodoro, tomato paste, salt, fresh basil leaves and the rosemary. Bring the sauce to a slow boil and reduce to a low simmer
  4. Continue to cook the sauce on a simmer for at least 1 1/2 - 2 hours, occasionally stirring and tasting. Adjust seasoning if necessary
  5. When a film of red oil sits on the top of the sauce this indicates that the sauce is ready to remove from heat and let stand
  6. Cook the pasta as directed, drain the pasta and place it back in the same saucepan you cooked the pasta in, add a couple of ladles of the ragu into the pasta and stir with tongs to avoid breaking the pasta
  7. Serve the pasta into pasta bowls and top with more of the ragu. Sprinkle with grated parmesan and enjoy
Tips & Hints:
  • Serves 4-5
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